Italicious

I may be a Georgia peach, but I think that the best peaches are from South Carolina. The big event on our drive from Atlanta to Virginia  to visit my Oma when I was a kid was passing the Big Peach in Spartanburg South Carolina, a water tower painted to look like a peach. We ‘d often stop to buy a bushel of peaches at one of the roadside stands to bring to Oma, and on the way back to bring home with us. 

I am definitely a city girl, I rarely left Atlanta unless to leave the state or the country, the rest of Georgia is as foreign to me as North Dakota, so I have rarely seen a peach tree in my peachy state. 

The peaches so far this season have been hit or miss. I bought some at whole foods which were deliciously juicy and sweet, and some more at the farmer’s market which were mealy and tasteless. I made the mealy ones, in their dying days in my fruit basket, into a peach cobbler. Jazzing them up a bit with some blueberries from my freezer. 

I’ve always loved cobbler, tartly sweet fruit with a salty topping and vanilla ice cream on the side, it was the ideal dessert for my salty sour tooth. Some cobblers can be way too sweet, and I take one bite and cringe, but if they are made just right, they are my version of heaven with a crust on top. 

Peach and Blueberry Cobbler

• 4 large peaches, cut into thin wedges
• 1 cup frozen blueberries
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch

 For biscuit topping

• 1 cup all-purpose flour (I made the mistake of using self-rising flour and it was muck cakier than it should have been)
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 stick cold unsalted butter, cut into small pieces
• 1/4 cup boiling water

Preheat oven to 425°F.

Toss peaches and blueberries with sugar, lemon juice, and cornstarch in a 2-qt. baking dish and bake in the middle of the oven 10 minutes.

Make the topping while peaches bake by stirring together the flour, sugar, baking powder, and salt. Blend in the butter with your fingertips or a pastry blender until mixture resembles a coarse meal. Stir in water until just combined.

Remove the peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

Serve warm with vanilla ice cream.

~ by italicious on June 12, 2009.

Posted in blueberries, dolci, peaches
Tags: blueberries, cobbler, peaches